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wing118677

Mocha Torte-Deep Dark

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Mocha Torte-Deep Dark 1 Picture

Ingredients

  • Torte
  • 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/3 cup granulated sugar
  • 1/3 cup rum or water
  • 1 1/4 teaspoons instant espresso coffee granules
  • Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 to 3 teaspoons milk
  • Ganache
  • 1 1/2 cups semisweet chocolate chips
  • 6 tablespoons butter (do not use margarine)
  • 1/3 cup whipping cream

Details

Adapted from keyingredient.com

Preparation

Step 1

Heat oven to 350°F (325ºF for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.

2 Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

3 In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.

4 In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

5 Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

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